Spicy Korean Seafood Noodle Soup with Pork and Vegetables

What you need

• 400 g (14 oz) fresh wheat noodles
• 3 tbsp neutral oil
• 100 g (3 1/2 oz) pork loin, cut into thin strips
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 scallions, white parts sliced, green parts kept for serving
• 1 onion, medium, sliced
• 150 g (5 oz) napa cabbage, cut into bite-size pieces
• 1 zucchini, small, cut into half-moons
• 3 tbsp gochugaru, Korean chili flakes
• 1.2 l (5 cups) chicken stock
• 1 tbsp soup soy sauce, or light soy sauce
• 200 g (7 oz) squid, cleaned, bodies cut into rings
• 200 g (7 oz) medium shrimp, peeled, deveined
• 400 g (14 oz) mussels, scrubbed, beards removed
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil. Cook the noodles until just tender, following the package time, then drain, rinse under cold water and divide among 4 deep bowls.

2. 2

   Heat the oil in a large pot or wok over medium-high heat. Add the pork and stir-fry until no pink remains, 2-3 min.

3. 3

   Add the garlic, ginger and the white parts of the scallions. Stir for 30 seconds until fragrant.

4. 4

   Lower the heat to medium, add the gochugaru and stir for 30-40 seconds. Do not let it scorch, or it turns bitter.

5. 5

   Add the onion, napa cabbage and zucchini. Stir-fry until they start to wilt, 2-3 min.

6. 6

   Pour in the chicken stock and soy sauce and bring to a boil. Simmer until the vegetables are tender, 5 min.

7. 7

   Add the mussels, cover and cook until the shells open, 3-4 min. Discard any that stay shut.

8. 8

   Add the squid and shrimp. Simmer until the shrimp are pink and the squid is opaque, 1-2 min.

9. 9

   Season with salt and pepper to taste.

10. 10

    Ladle the soup with the seafood over the noodles and top with the green parts of the scallions. Serve right away.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.